A wonderfully creamy, coffee infused dessert, Tiramisu is an Italian traditional dessert found on every restaurant menu and with every household having their special recipe. In Venice, the filling is exceptionally soft and the spirits a bit more pronounced.
This version uses a bit less sugar to allow the coffee flavor to become more pronounced. Make the coffee strong! It needs to be full espresso strength to provide the true coffee taste. The addition of dark rum to the coffee greatly complements the entire dish.
It is important to tart with Savoiardi ladyfingers. Hard and crisp, they stand up to the coffee dip. Softer ladyfingers will simply become mush very quickly.
The final Flavor Tier in this version is a drizzle of Coffee Rum Syrup. This brings back some of the sweetness and provides a final boost of the coffee rum flavors.
3 egg yolks, room temperature
1/4 c white sugar
8 oz mascarpone
¾ c + 2 T heavy whipping cream, chilled
1 (6 oz) package savoiardi ladyfingers
2 c strong coffee or espresso, room temperature
1/4 c dark rum
powdered sugar
Coffee Rum Syrup
¾ c sugar
¾ c strong coffee or espresso
¼ c Kahlua